Salad with Poached Eggs

Spring has already been here with us for some time. Now it’s time to see it on our plates! The leitmotif is a lot of green. I have prepared a recipe that will be great for breakfast, as well as lunch or dinner. The spring features here are primarily asparagus and chives, but arugula and avocado will also provide a nice green backdrop.

You can offer the dish to vegetarians, people on a gluten-free diet or those who avoid lactose and milk proteins. Which means it’s perfect for everyone! Who wants to check it out?

If you are looking for more inspiration for green salads, remember that you can find a whole range of recipes in my application Diet & Training by Ann.

Preparation: 

I put the asparagus into boiling water and cooked for about 7 minutes, then cut into smaller pieces. I put the arugula on a plate. I added the asparagus, arranged avocado slices and sprinkled the whole thing with chopped almonds. I boiled water in a pot, stirred it to create a whirl, and carefully cracked in the egg. I cooked it for about 2-3 minutes, then took it out with a skimmer and put it on the salad. I did the same with the second egg. I prepared the dressing from olive oil, mustard, lemon juice and spices and poured it over the salad. I topped it off with chopped chives.